To celebrate the first ever Chickpea Tuesday I devised a rather tasty stew. Here's the recipe, which is vegan friendly, as opposed to vegan hostile. Measurements aren't exact, I kinda made it up and so have done some guess work. My style of cooking is hardly a science and nor should yours be. Enjoy it!

Chickpea Tuesday Stew

Ingredients:Oil of choice (I use walnut. Yummers)1 large red onion, chopped however you like1 tsp puréed garlic1 tin of chopped tomatoes2 tins of chickpeas (yes, TWO)1 small tin (140g) of double concentrate tomato puréebig old double-handful of spinach50ml water1tsp dried rosemary1tsp dried tarragonA couple of pinches of cayenne pepper (too much of this and you'll have more of an explosion rather than a kick)Salt/pepper to taste

(Served with brown rice)

It makes about 4 portions, ready for freezing which is perfect for singletons like me.

The 'How To' Part:Heat oil, add onion. Cover and sweat till soft.Add garlic purée and chickpeas and heat for another couple of minutesAdd tinned tomatoes, tomato purée, water and everything else EXCEPT for your spinach. That goes in last.

Keep on a low heat for 15-20 minutes, or however long it takes your brown rice to cook. When the rice is almost done, add your spinach to the stew and mix through on the heat until it's as limp as...

I'm here, still crafting and doing various stupid things across the internet. The most recent thing is the Chickpea fan page on Facebook, created to prove that people really will become a fan of anything. Just 4 days in, there are 64 fans of Chickpeas, many of whom are not my friends on Facebook.

To celebrate the success of the fan page I have created the event, Chickpea Tuesday. This coming Tuesday, 9th June 2009, cook yourself a delightful recipe containing the wondrous chickpeas and share the thoughts and pictures. Get involved!